Nutritive Value of Some Fresh Vegetables Used In Food Processing In Sudan

Effect of Blanching Process and Frozen Storage on Bioactive Compounds and Some Quality Parameters of Organic and Conventional Green Bean

study on the Nutrient status and sensory evaluation of some vegetables "frozen & storage at home"

EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE

EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES

Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans

NITRATE AND NITRITE LEVELS OF SOME FRESH VEGETABLES IN EGYPT AND THE EFFECT OF PROCESSING ON THESE LEVELS

Impact of some domestic processing on Nitrate, Nitrite and Oxalates contents of selected leafy vegetables

EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

EFFECT OF PRE-PROCESSING TREATMENTS ON THE QUALITY OF COOLED AND FROZEN GREEN BEANS